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Ingredients
Serves: 8

1 kg white fish fillets, cut into large pieces

1 pinch garlic powder

1 pinch salt and ground black pepper to taste

1 bunch spring onions, chopped

1 green capsicum, finely chopped

1/4 cup coarsely chopped fresh coriander

1/2 cup sour cream

1/4 cup mayonnaise

1 cup grated Cheddar cheese

375g jar enchilada sauce

8 tortillas

1 cup grated Cheddar cheese

2 avocados - peeled, pitted, and sliced

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DirectionsPreparation:25min › Cook:45min › Ready in:1hour10min

Preheat oven to 190 degrees C.

Season the fish with garlic powder, salt and pepper; cook in microwave until slightly cooked, about 2 minutes. Mix together the spring onion, capsicum, coriander, sour cream, mayonnaise and 1 cup Cheddar cheese in a bowl. Gently fold the fish into the mixture.

Prepare a 20x30cm baking dish with cooking spray. Pour 1/4 of the enchilada sauce into the bottom of the baking dish.

Pour 1/2 enchilada sauce into a bowl. Dip the tortillas, one at a time, into the sauce to lightly coat. Spoon the fish in equal portions into the centre of each tortilla. Make the enchiladas by tightly rolling the tortillas and placing seam-side down in the baking dish. Pour the remaining enchilada sauce over top of the enchiladas. Sprinkle with 1 cup Cheddar cheese. Cover the dish with aluminium foil.

Bake in preheated oven for 45 minutes. Top with avocado slices to serve.